Vegan Vanilla Buttercream Frosting Recipe

Close-up of a cupcake with swirled vanilla buttercream frosting, decorated with colorful sprinkles and small stars, in a white paper liner. Other cupcakes are softly blurred in the background.

Vegan Vanilla Buttercream Frosting Recipe

Sweet, fluffy, dairy-free frosting made with plant-based butter, powdered sugar, plant-based milk, and vanilla bean paste. Ready in 15 minutes and enough to frost a 2-layer cake or 12 cupcakes.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Christmas, vanilla frosting, vegan, vegetarian

Prep Time: 15

Total Time: 15

Servings:

Calories: 270kcal

Author: Holly Gray

Ingredients

1 cup vegan butter softened
3 1/2 cups powdered sugar sifted
1/4 cup plant-based milk oat or unsweetened almond milk recommended
2 teaspoons vanilla bean paste or vanilla extract.

Instructions

Using a stand mixer or hand mixer, beat the butter in a large bowl on medium speed until fluffy, about 1 minute.
Add the powdered sugar and beat for about 2 more minutes, until combined. The mixture will be crumbly at this stage.
Add the milk and vanilla bean paste. Continue beating until fully incorporated.
Spread or pipe immediately onto cooled cakes or cupcakes.

Notes

Make-Ahead Instructions: This frosting can be made up to 5 days ahead. Store in an airtight container in the refrigerator. Let it come to room temperature and re-beat briefly before using.

Nutrition

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